Ultra-pasteurization- Good for Dairy Farmers, Not Good for You
So, I just came from the grocery store and I could not find a single brand of organic milk that wasn’t ultra-pasteurized. Why would someone go to the trouble of creating organic milk then destroy it with ultra-pasteurization? I don’t get it.
Although my family and I drink raw milk when my goats produce it (they are currently dry), I get the reasoning for pasteurization. You don’t necessarily know the hygienic conditons of someone’s barn or how clean their practices are. Bacteria could be way out of hand and USDA requirements and pasteurization are ways to assure the safety of the food supply. I get that. But the trade off is that pasteurization results in up to half of the vitamin A, C, D and E. Vitamins B6 and B12 are totally destroyed. Beneficial enzymes, antibodies and hormones are also lost. Pasteurization also makes calcium harder to absorb. Nice trade off, eh?
So how is ultra-pasteurization different? Ultra-pasteurization just heats milk to a higher temperature for a longer period of time, then rapidly cools it. This allows more milk to be processed faster and gives milk a much longer shelf life. Rather than staying fresh for weeks, it can now sit on a shelf for a month.
And what’s the trade off for that lovely benefit? Well, first and most obvious is the taste. If you compare milk fresh from a cow to whole ultra-pasteurized milk, there is no comparison. Ulta-pasteurized milk tastes bland, watery, and kinda tasteless, not rich, creamy and thick like it should.
Second, you can’t make good dairy products with it because the consistency is all wrong and it won’t make yogurt or cheese the way it’s supposed to. Cultures just don’t grow right.
Worse than that, the ultra-pasteurization process changes the molecular structure of the milk so that enzymes can’t do their work. Once in the bloodstream, the body sees them as “foreign” and kicks the immune system into gear stressing the body out.
I wouldn’t presume to make any decisions for anyone else. There is so much conflicting evidence out there. I mean, the stores stock their shelves with this stuff, so you think it’s safe, but I would not bother drinking milk at all- organic or otherwise, if it was ultra-pasteurized. Why drink dead, tasteless, molecularly morphed milk? I am lucky to have goats give us raw milk every day. Fresh milk